Meat Sauce in Pastry Cups
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
24
- For the pastry
- 2 ¾ cups gluten-free all purpose flour
- 1 cup gluten-free self-rising flour (scant)
- 1 cup butter (scant)
- ½ tsp salt
- water
- For the filling
- 1 Tbsp olive oil
- 1 small onion (chopped)
- 1 clove garlic cloves (finely chopped)
- ½ tsp dried oregano
- 9 ozs ground Beef
- 7 ozs canned Tomatoes
- 2 tsps tomato puree
- 1 pinch sugar
- To garnish
- bay leaves
- flat-leaf parsley
Preparation
Kitchen utensils
1 Small skillet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Mandoline, 1 Whisk, 1 Salad spinner
Preparation steps
1.
For the pastry: sift the flours into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the salt and just enough water to form a dough. Shape the dough into a ball, wrap in cling film and chill for 30 minutes.
2.
Heat the oil in a pan. Add the onions and cook gently without browning for 5 minutes, stirring.
3.
Stir in the garlic and oregano and continue cooking for 1 minute. Add the beef and cook until browned.
4.
Add the tomatoes, tomato puree and sugar. Bring to a simmer and cook gently over a low heat for 15-20 minutes, until most of the liquid has evaporated.
5.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 24 mini muffin tins.
6.
Roll out the pastry between 2 sheets of non-stick baking paper and cut out rounds larger than the tins.
7.
Line the tins with pastry, pleating the sides of pastry. Prick the bases of the pastry with a fork, and bake for 10 minutes.
8.
Divide the filling between the pastry parcels and retunr to the oven for 5-10 minutes until piping hot.
9.
Garnish with bay leaves and flat-leaf parsley.
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